Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square
baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil. Bake
for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

Sprinkle each cr me br l e evenly with remaining sugar. Broil until sugar is
melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

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